Cookie bits

ABSTRACT

Cookie bits of a count of approximately 2000 per lb. are disclosed wherein each bit has a specific part cylindrical, part conical configuration. These bits are also found to be, among other uses, particularly suitable for incorporation into ice cream without detracting from the quality, taste and appearance of the cookie bits or ice cream. The cookie bits permit adaptation and use of conventional cookie baking machinery when used in ice cream, or conventional ice cream machinery. The cookie bits may be flavored with fine cocoa, as well as other flavorings, and may be chocolate coated.

RELATED CROSS-REFERENCED APPLICATIONS

This application is a continuation-in-part of prior co-pendingapplication Ser. No. 031,402, filed Apr. 19, 1979.

FIELD OF THE INVENTION

This invention relates to a cookie product. More specifically thisinvention relates to the combination of such cookie product incorporatedinto ice cream.

BACKGROUND AND DISCUSSION OF PRIOR ART

In the cookie making art it was common to make flat cookies. Attempts tomake cookie shapes other than flat were often quite difficult,particularly as the size of each individual cookie was reduced. It wasextremely difficult to form and handle cookie dough as the size becamesmaller and the shape was other than flat.

Now there is provided by the present invention a new cookie whichprovides both a novel configuration and size (i.e., high count perweight) and which cookie retains its integrity with handling and yetprovides a cake-like quality when wetted.

The food industry and especially the ice cream industry was desirous ofincorporating a cake product into food substances and ice cream but theprior art cake products would tend to either break down into fine piecesand thus "dirty" the food product i.e., the ice cream, or remain so hardand rough as to be undesirable to the palate in eating soft ice cream.

Heretofore it was also known in the prior art to incorporate variousfoods particulates into ice cream. Hassell, U.S. Pat. No. 901,394,granted Mar. 14, 1933, discloses the incorporation of popcorn andpeanuts into ice cream. Anagnos, U.S. Pat. No. 1,968,732, granted July31, 1934, discloses incorporating candy or nuts into ice cream. Musher,U.S. Pat. No. 2,355,028 disclosed an oat produce in ice cream. ForknerU.S, Pat. No. 3,020,164, granted Feb. 6, 1962, discloses candy bits inice cream. And Durst et al, U.S. Pat. No. 3,872,229, granted Mar. 18,1975 incorporates a simulated nutmeat product into ice cream.

Such prior art particulates were generally hard and irregularly-shapedand retained their hard or tough quality when incorporated into the icecream.

Now there is provided by the present invention a novel cookie producthaving a cone-like configuration, with a high count per pound and beingadaptable to be incorporated into ice cream or other edible foodsubstances and yet maintain its recognizably cake-like texture.

It is therefore a principal object of this invention to provide novelcookie bits.

It is another principal object of this invention to provide cookie bitswith a high count per pound.

It is another principal object of this invention to provide a processoperation for making the aforementioned cookie bits.

It is another object of this invention to provide cookie bits useful infood substances, as well as other intended uses as hereinafterdisclosed.

It is a further object of this invention to provide a process andoperation as aforesaid wherein cookie making apparatus may be adaptedtherefor.

It is another object of this invention to provide a uniform cookie bitof specific configuration so as to be most suitable for incorporatinginto ice cream and other food substances.

It is another object of this invention to provide a high quality cookieproduct which is yet economically incorporated into ice cream and otherfood substances.

It is a further important aspect of this invention to provide cookiebits which assume and retain palatably acceptable texture and taste withextended storage in food substances, including ice cream.

The aforesaid as well as the other objects and advantages discussedherewith will become apparent from reading of the following description,the adjoined claims and the drawings in which:

FIG. 1 is a schematic illustration of the process of this inventionshowing the cookie bits greatly enlarged;

FIG. 2 is a greatly enlarged fragmentary view of the cookie bit formingsheet taken along line 2--2 of FIG. 1;

FIG. 3 is greatly enlarged perspective view of a cookie bit; and

FIG. 4 is a reduced scale sectional view of bulk ice cream with thecookie bits therein.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

Broadly speaking this present invention comprises a cookie bit which hasthe form of a conical-related configuration and having an extremely highcount per pound, of from 1,500 to 2,500/lb. and preferably about2,000/lb.

The conical bit configuration, with the composition as subsequentlydescribed, provides a cookie which minimally crumbles, unlike flatcookies, and can maintain its integrity when incorporated into a foodproduct such as ice cream.

Bit 33 comprises a specific cone-related shape and is formed with a flat34, rounded periphery of the base 35, slightly tapered cylindrical sides36 and more tapered sides 36a converging to a rounded apex 37. Theheight of the apex 37 is equal to approximately one-half the diameter ofthe base and is approximately 3/16th of an inch.

It has been found that the part cylindrical, part conical cookie bit, asafore-described, provides an exceptionally low center of gravity whilepermitting mechanical handling, including belt transfer and blending,without breakage.

In a more specific aspect this invention comprises cookie bits asaforementioned which can be used alone or incorporated into various foodsubstances, including ice cream, and retain an acceptable taste andconsistency in the food substances. In ice cream, the cookie bits absorbsome moisture from the ice cream but do not break down and in factretain a true cake-like consistency in the ice cream.

Bit 33 is formed with a plurality of pores 39 which permit theabsorption of a certain amount of moisture, such as the water present inice cream.

The bits 33, by virtue of the novel configuration may be conventionallyscrew impeller blended with the food substance such as ice cream to forma bulk produce 40 in container 41 having the bits 33 dispersed in thefood substance (FIG. 4). The cookie bits 33 unlike conventional flatcookies retain their dimensional integrity despite the mechanicalblending action. The bits compose about 8 to 10% of the food substanceby weight.

Broadly speaking, the composition of the present invention for formingthe cookie bit, comprises flour, sugar and shortening, wherein it hasbeen found that a specific sugar to shortening ratio is important toobtain and retain the desired cake-like characteristics when the cookieis used in food substances such as ice cream. Specifically, it has beenfound that where the sugar/shortening ratio is in the rage of 1.5:1 to2.5:1, and preferably about 2.0:1, the desired characteristics ofphysical integrity with partial water absorption to form and retain acake-like character in ice cream is obtained.

It is also to be understood that the term "sugar" as used hereinbeforeand hereinafter throughout the specification and claims encompasses boththe singular and plural.

It is also understood that the term "shortening" as used hereinbeforeand hereinafter throughout the specification and claims includes allfats and oils present in the dough composition.

In Table I below, there is a typical ingredient listing of a doughcomposition pursuant to the present invention.

                  TABLE I                                                         ______________________________________                                                            Wet Wt..sup.6                                                                          Dry Wt..sup.6                                    Ingredient          (lbs)    (lbs)                                            ______________________________________                                        Flour               200          176                                          Sugar.sup.1         60           60                                           Invert Sugar.sup.2  20           13                                           Shortening.sup.5    40           40                                           Cocoa.sup.3         15           15                                           Black Cocoa         5            5                                            Red Solution        4      oz.   --                                           Burnt Sugar         .5           .5                                           Leavening.sup.4 (AMMONIUM                                                                         .5           --                                           BI-CARBONATE)                                                                 Baking Soda         1            .5                                           Vanilla             16     oz.   --                                           Water               20           --                                           Salt                2            2                                            ______________________________________                                         .sup.1 Cane Sucrose                                                           .sup.2 Nulomoline                                                             .sup.3 Droste brand (22-24% cocoa fat)                                        .sup.4 Ammonia                                                                .sup.5 Partially hydrogenated soya bean oil, palm oil and/or cottonseed       oil.                                                                          .sup.6 Unless specified in fluid ounces (oz.)                            

The following Tables IA through V illustrate variations within thecontemplation of the invention.

                  TABLE IA                                                        ______________________________________                                        Ice Cream Cookie Bits                                                         (vanilla)                                                                                        Wet Wt.  Dry Wt.                                           Ingredient         (lbs)    (lbs)                                             ______________________________________                                        Flour              260          228                                           Sugar              102          102                                           Invert Sugar       7            4.5                                           Shortening         85           85                                            Leavening (AMMONIUM                                                                              1.5          --                                            BI-CARBONATE)                                                                 Baking Soda        .4           .2                                            Vanilla            1      oz.   --                                            Water              22           --                                            Yellow Solution    .1           --                                            Salt               1.5          1.5                                           Egg Powder         3            2.5                                           Baking Powder      .25          .1                                            Lecithin           .1           .1                                            ______________________________________                                    

                  TABLE II                                                        ______________________________________                                        Health Food Cookie Bits                                                                          Wet Wt.  Dry Wt.                                           Ingredient         (lbs)    (lbs)                                             ______________________________________                                        Flour              100          88                                            Sugar              55           55                                            Invert Sugar       15           9.7                                           Shortening         30           30                                            Leavening (AMMONIUM                                                                              1            --                                            BI-CARBONATE)                                                                 Baking Soda        1            .5                                            Vanilla            5      oz.   --                                            Water              15           --                                            Yellow Solution    .1           --                                            Salt               1.5          1.5                                           Egg Powder         4            3                                             Lecithin           .1           --                                            Bran               5            5                                             Rolled Oats        15           14                                            Sesame             5            4                                             Molasses           5            4                                             Spice Mix          .25          .25                                           ______________________________________                                    

                  TABLE III                                                       ______________________________________                                        Cookie Confection                                                                                Wet Wt.  Dry Wt.                                           Ingredient         (lbs)    (lbs)                                             ______________________________________                                        Flour              260          228                                           Sugar              102          102                                           Invert Sugar       7            4.5                                           Shortening         85           85                                            Leavening (AMMONIUM                                                                              1.5          --                                            BI-CARBONATE)                                                                 Baking Soda        .4           .2                                            Vanilla            1      oz.   --                                            Water              22           --                                            Yellow Solution    .1           --                                            Salt               1.5          1.5                                           Egg Powder         3            2.5                                           Baking Powder      .25          .1                                            Lecithin           .1           .1                                            ______________________________________                                    

The aforesaid composition was formed into bits. The bits are coated withcaramel and/or chocolate or compound coatings.

                  TABLE IV                                                        ______________________________________                                        Cheese Snacks                                                                                    Wet Wt.  Dry Wt.                                           Ingredient         (lbs)    (lbs)                                             ______________________________________                                        Flour              260          228                                           Sugar              102          102                                           Invert Sugar       7            4.5                                           Shortening         85           85                                            Leavening (AMMONIUM                                                                              1.5          --                                            BI-CARBONATE)                                                                 Baking Soda        .4           .2                                            Vanilla            1      oz.   --                                            Water              22           --                                            Yellow Solution    .1           --                                            Salt               1.5          1.5                                           Egg Powder         3            2.5                                           Baking Powder      .25          .1                                            Lecithin           .1           .1                                            Cheese topping                  47.0                                          ______________________________________                                    

                  TABLE V                                                         ______________________________________                                        Peanut Butter Cookie Snack                                                                       Wet Wt.  Dry Wt.                                           Ingredient         (lbs)    (lbs)                                             ______________________________________                                        Flour              100          88                                            Sugar              40           40                                            Invert Sugar       10           6.5                                           Shortening         20           20                                            Leavening (AMMONIUM                                                                              .5           --                                            BI-CARBONATE)                                                                 Vanilla            12     oz.   --                                            Water              16           --                                            Peanut Butter      45           45                                            Yellow Solution    .12          --                                            Salt               1.5          1.5                                           Soya Flour         5            4                                             Corn Starch        5            5                                             ______________________________________                                    

The dough is mixed and baked under conventional processing operationsand conditions as is well known in the art.

In the aforesaid composition there is a total of 76 lbs. of sugar (canplus invert) and a total of 43 lbs. of shortening (including 15% cocoafat in a total of 20 lbs. of cocoa). Therefore, the ratio of sugar toshortening is about 1.8:1.

Without wishing to be bound by any theory or mechanism, it hassurprisingly been found that the composition having the specifiedsugar:shortening ratio, when formed and baked as a cookie bit provides astructure which will maintain its structural integrity when dispersed infood substances such as ice cream and yet absorbs water to some degreeso as to provide a pleasant cake taste and texture to the consumer.

Referring to FIG. 1, there is shown a processing schematic showing theapparatus for producing the cookie bits, wherein the apparatus isgenerally referred to as numeral 10. This apparatus is described in moredetail in my patent application entitled METHOD AND APPARATUS TO MAKECOOKIES, U.S. Pat. No. 4,229,487, granted Oct. 21, 1980. Apparatus 10comprises a feed roll 11 which is formed of corrugated metal 12 mountedon a periphery of the roll 11. Roll 11 rotates so as to pick up cookiedough 13 from feeder 14. Roll 11 is in contact with drum 14 on which ismounted cylindrical metal roll 16. Roll 16 is formed with a plurality ofinverted cavities 17. which are shown as frustoconical impressions, bestshown in FIG. 2, and is Teflon-coated.

Each cavity 17 is of depth 18 which is equal to the diameter 19 of thecrevice, which dimensions are approximately 3/16th of an inch. The metalroll 16 is highly polished so that the dough will flow readily into andout of the cavities.

Dough 13 is picked up by the corrugations on roll 11 and pressed intothe cavities 17 at point of contact 20. The drum roll 16 is then rotateduntil doctor blades 46 strip off the excess dough. Once the drum rotatesto a point still below the horizon, the dough cones or bits 22 arepulled out of the cavities 17 onto the section 23 of conveyor 24 by thefrictional force of conveyor belt section 23, through the pressingcontact of rubber roller 54, against the dough surface 42 (FIG. 2). Thecones 22 are conveyed upwardly as at 25 on endless conveyor belt 27.

A second conveyor 28 is disposed proximate conveyor 24 and belt 29 ofconveyor 28 contact belt 27 at point 30. The belts 27 and 29 thus forman upward ramp so that bits 22 are transferred from belt 27 onto belt29. This is contrary to conventional cookie transfer wherein the cookiesare transported downward from the feed belt to the receiving belt.However, with the small shape, such downward feeding is not feasibleinsofar as the bit, by virtue of the high center of gravity, would tipover during belt transfer.

It has now been found that in that specific upward transfer as shown anddescribed herein the dough bits 22 remain upright.

The dough bits 22 are transferred via belt 29 to oven 32 whereat thebits are then baked to form the finished cookie bits 33, best shown inFIG. 3.

It is also to be reiterated that the cookie bit of the presentformulation unlike prior art cookie compositions will not disintegratein absorbing water from ice cream but instead merely softens somewhat soas to provide a pleasant firm texture. The present limited flourcomponent, and the limited sugar:shortening ratio is believed tocontribute to this.

The conical bit configuration with the present composition provides acookie which minimally crumbles, unlike flat cookies. The conical shapehowever presents a greater surface area in the mold to base surfaceoutside the mold ratio, and it was found necessary to both Teflon coatthe cylindrical die plate and to provide a much thinner conveyor blanketfor cookie bit release than is customary, in order to deliver the bitsover a very sharp nose bar, which nose bar is much thinner than ingeneral industrial use.

In the prior art the "count per pound" of cookies varied from about 35(heavy sandwich creme) up to about 200 (small shortbread or wafer). Thecookie bits of the present invention, however, have a count per pound ofabout 1,500 to 2,500, and generally about 2,000 per pound. Thesize-weight volume relationship of the present cookie bits permits abroad range of packaging.

It is also noted that the rounded conical bit achieves the desiredhandling characteristics of a spherical particle without presenting thedifficulties inherent in making spherical cake or cookie products.

In addition to its use in ice cream, the cookie bits can be used as adessert topping or additive, cereal or additive to a cereal; healthfood; confection (coated or uncoated); cheese snack or peanut buttersnack.

As stated, this cookie bit is most advantageously employed in foodsubstances such as ice cream to provide a novel taste and texturedproduct. It has also been found that volume economics of substitutingcookie bits for ice cream is in agreement, so that the finished productis commercially attractive. It is also to be noted that the cookie bitscan be sold and enjoyed alone without combining with ice cream. Whilethe aforesaid described a preferred embodiment, various obviousmodifications are within the spirit and scope of the invention asdefined in the adjoined claims.

What is claimed is:
 1. An ice cream product comprising:a. ice cream; b.a plurality of cookie bits of a count of about 1,500 to 2,500/lb.dispersed in said ice cream, each of said bits being formed into acylindrical body and conical top portion, and comprising flour, sugar,and shortening, and wherein the sugar: shortening ratio is from 1.5:1 to2.5:1, and wherein the bit is porous so as to absorb moisture in icecream but retain its shape after such absorption.
 2. An ice creamproduct of claim 1, wherein said bits are present in an amount of 8 to10 percent by weight of the ice cream.
 3. The ice cream product of claim1, wherein the ice cream and bits are blended together.
 4. The ice creamproducts of claim 3, wherein the ice cream and bits are screw impellerblended without damage to the bits.
 5. The ice cream product of claim 1,said count is 2,000/lb.
 6. The ice cream product of claim 1, wherein theapex of the cone of each bit is rounded and approximately one-half thediameter of the base.
 7. The ice cream product of claim 6, wherein theperiphery of the cone base is rounded.
 8. The ice cream product of claim1, wherein said sugar comprises the combination of a sucrose and aninvert sugar.
 9. The ice cream product of claim 1, wherein said cone ofeach cookie bit has a height of about 3/16th of an inch and a basediameter of about 3/8th of an inch.